INTRODUCTION

If you’ve picked up this book, you’re probably excited to get in the kitchen and learn to cook some of your favorite foods. Before you jump in, have a read through this introduction to find out how we wrote the book and what the icons mean, and to become familiar with the terms, tools, and techniques mentioned in the recipes. With the help of William (17), Georgia (15), Charlie (13), Chloë (11), Félix (10), and Alice (7)—who tested, critiqued, tested again, and devoured everything in sight—we’ve put together a collection of recipes that will give you a solid knowledge base to get you started. These are the building blocks that offer multiple variations for you to experiment with . . . sort of like a choose-your-own-adventure book.

The first chapter, Learn These First! gives you a group of recipes that you’ll refer back to as you go. They’re the foundation for a bunch of recipes scattered throughout the book. Rise & Shine! features some of our favorite breakfast recipes—and we’re sure they’ll quickly become yours as well. The Keep It Fresh! chapter is filled with fruits and veggies recipes and covers everything from salads to Sides, While Make It The Main Event! Is Packed With Familiar Family Favorite Main Courses. Pop It in a Pot . . . Or a Pan! is a chapter full of one-dish meals. Some are baked or braised in the oven, some simmered in a slow cooker, but all are easy and require fewer dishes in the end—a bonus if you’re on cleanup duty! And of course, there’s Don’t Forget Dessert!—as if you could!

Before you cook be sure to:

• Read through the introductory material. We’ve given you a list of tips, terms, tools, and techniques to help you on your culinary journey.
• Read through each recipe completely before you start to cook and be sure you understand the tools and terms used. If you don’t know what something is or means, check the lists on pages xx–xx.
• Look for the warning icons. If you see one, ask an adult or a more experienced cook to stay close at hand to help you.
  • means that you’ll need knives or other sharp tools
  • means that you’ll use hot cooking methods
  • means that you’ll need to handle raw meats
  • means that one of the top allergens are included in the base recipe (see page xx for alternatives to allergens)
  • means that the recipe includes a long prep or cook time that you should note before diving in
  • If a recipe seems like it may be too difficult, ask an adult or more experienced cook to help you through the first time you try it. After you’ve made each of these recipes once, you’ll be able to fly through easily the next time.

Now let’s get cooking!

GOOD KITCHEN PRACTICES

There are a few rules that make working in the kitchen safer, easier, and more efficient. Follow these and you can’t really go wrong.

• Wash your hands: This is the golden rule! Always wash your hands before you start cooking to ensure you don’t add germs to whatever you’re preparing. If you’re working with raw meats, be sure to wash your hands before AND after handling them. Wear an apron: This will protect your clothes.
• Read the recipe: Before you start to cook, read the entire recipe to make sure you understand what is required and that you have the time, tools, and ingredients you need. There’s nothing worse than jumping into a recipe for dinner only to see that it needs to “rest overnight.”
• Do your mise en place: This is a French cooking term that translates roughly as “everything in its place.” It means having all of the items in your ingredient list measured, peeled, chopped, etc. BEFORE you begin to cook. It may seem like an extra step, but it will make cooking so much easier and efficient.
• Clean as you go: This is one of the best habits you can adopt in the kitchen. Half of cooking is cleaning, and if you tidy up, wipe counters, return pantry items, etc. while you cook, you’ll save yourself from facing a huge mess at the end.
• Be sure to use a timer for foods cooked in the oven or breads that need to rise. A few minutes too long and your dinner may be burnt or your bread may be flat.
• Turn off all burners and ovens: Double-check that you have turned off all heat sources and appliances once you’ve finished using them. Now check again.
• Check best before and use by dates: It’s a good habit to check the dates on your dairy, condiments, opened sauces, etc., especially if they have been in the fridge for a while. Best before and use by dates have different purposes. A best before date tells you when a product will still be at its optimum quality. Most products are still good for a few days after their best before dates. Use by dates are for safety. Don’t consume anything after its use by date has passed. You run the risk of getting sick.